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Vegan Falafel

Easy Baked

Filling and Nutritious

This vegan falafel recipe creates flavorful, soft patties.  Serve with tahini sauce and tabbouleh for a great meal!

Easy Baked Falafel

While traditional falafel is fried and uses dry chickpeas, this recipe is oven-baked and uses canned chickpeas. These changes create a more delicious, balanced falafel!






Salt + pepper

Ground flaxseed

Coriander + cumin

Baking powder

Lemon zest + juice

Almond flour

Olive oil

1. Prepare Ingredients 2. Mix Ingredients  3. Form + Bake Falafel 4. Serve Falafel

How to Make It

Prepare Ingredients

Pre-chop some onion, garlic and parsley. Drain and rinse a can of chickpeas, then zest and juice a lemon.

Add all ingredients to a food processor.

Mix Ingredients

Pulse and scrape down the edges as you go. Remove the blade and stir your falafel mixture together.

Mix Ingredients

Scoop the mixture into patties, then shape it in your hand. Place on a lined baking tray, then repeat until all the falafel batter is formed into patties.

Form + Bake Falafel

Brush olive oil onto both sides of the falafel patties. Bake in an oven until lightly browned on both sides. 

Form + Bake Falafel

Serve this recipe with tahini sauce and tabbouleh salad! It's easy to make falafel into a well balanced vegan meal.

Serve Falafel

Refrigerate leftover falafel in an airtight container for up to 5 days (best within 2-3 days).

How to Store Leftovers

Enjoy this recipe!

Vegan Falafel

Easy Baked